Pissaladière with puff pastry


Pissaladière with puff pastry
This savoury tart is a traditional speciality around Nice, on France's Cote d'Azur.

Originally, pissaladière had much in common with its Italian cousin, the pizza, but made with onions, anchovies and olives, and without tomatoes.

This is a slightly different version, more friable (with a puff-pastry base) and using tomatoes.
21,0433.8/5 for 30 ratings
Grade this recipe:

Last modified on: May 7th 2017

For 1 tart, you will need:

Change these quantities to make: 1 tart 2 tarts 3 tarts

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
22 min.1 hour 16 min.1 hour 38 min.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Keeping:

1 or 2 days in the fridge, covered with plastic film.

Step by step recipe


Stage 1 - 5 min.
Pissaladière with puff pastry : Photo of step #1

Prepare the pissaladière topping

Remove the stones from 50 g black olives, then chop roughly.

Set aside.

Stage 2 - 5 min.
Pissaladière with puff pastry : Photo of step #2
Prepare 200 g onion, but slice thinly. A mandolin is the most effective tool for this.

Stage 3 - 3 min.
Pissaladière with puff pastry : Photo of step #3
Heat 4 tablespoons olive oil in a saucepan on medium heat.

When really hot, add the onion, salt and pepper, then mix well.

Stage 4 - 10 min.
Pissaladière with puff pastry : Photo of step #4
Turn down the heat and leave to cook for 10 minutes or so, stirring regularly and without colouring.

Stage 5 - 3 min.
Pissaladière with puff pastry : Photo of step #5
Add the chopped olives, mix well and cook for a further 3 minutes.

Stage 6 - 2 min.
Pissaladière with puff pastry : Photo of step #6
Add 250 g peeled tomatoes, 20 g tomato paste and 1 Bouquet garni.

Stage 7 - 30 min.
Pissaladière with puff pastry : Photo of step #7
Leave uncovered on low heat to cook for about 30 minutes. The mixture should stew down to the consistency of a "compote" or thick sauce.

Stage 8
Pissaladière with puff pastry : Photo of step #8
Finish by adding the chopped parsley, take off the heat and check the seasoning. Leave to cool.

Stage 9 - 3 min.
Pissaladière with puff pastry : Photo of step #9

Fill and cook the pissaladière

Preheat the oven to 370°F (190°C).

Roll out 200 g Puff or flaky pastry (pâte feuilletée) into a large circle and put on a baking sheet on a sheet of cooking parchment (the pastry may have come with one).

Prick the pastry all over.

Stage 10 - 4 min.
Pissaladière with puff pastry : Photo of step #10
Spread a generous layer of topping over the pastry base.

Stage 11 - 3 min.
Pissaladière with puff pastry : Photo of step #11
Finish by arranging 30 g anchovy fillets on top and scatter a little oregano over.

Stage 12 - 30 min.
Pissaladière with puff pastry : Photo of step #12
Bake for 30 minutes.

Serve either warm or cold.

Remarks

The topping can easily be made beforehand and even frozen, but it is important to only top the pastry base just before it goes in the oven.

And to drink?

An easy drinking rosé from Provence, served well chilled.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,011 Kcal or 4,233 Kj22 gr104 gr143 gr
51 %8 %10 %22 %
Per 100 g
Energetic valueProteins CarbohydratesFats
118 Kcal or 494 Kj3 gr12 gr17 gr
6 %1 %1 %3 %
Per tart
Energetic valueProteins CarbohydratesFats
1,011 Kcal or 4,233 Kj22 gr104 gr143 gr
51 %8 %10 %22 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
Peeled tomatoesPeeled tomatoes: You can check-out other recipes which use it, like for example: Enchiladas, Sunday night pasta, Tomato sauce for pizzas, Sausages with baked beans, French style, Veal Marengo, ... All
Puff or flaky pastry (pâte feuilletée)Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Rustic chicken and mushroom pie, Saint Honoré cake, Small foie gras pasties, Apple Strudel, Two-cheese quiche, ... All
OnionOnion: You can get more informations, or check-out other recipes which use it, for example: Paté en croute (terrine in a pie crust), Boeuf (beef) bourguignon, Tartiflette, Potatoes with prawns, Italian style gratin, ... All
Black olivesBlack olives: You can check-out other recipes which use it, like for example: Tapenade, Souda salad, Salade Niçoise, Greek salad, Two-olive ciabatta, ... All

Other recipes you may also like

Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
75,6714.2/5 for 19 ratings 1 hour 14 min.
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
105,8635/5 for 1 ratings 1 hour
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
256,787 714.6/5 for 46 ratings 2 hours 38 min.
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
75,3653.5/5 for 2 ratings 12 min.
Fruit coulis (fruit purée)
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
162,441 44/5 for 2 ratings 24 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-10-04)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page